cups peeled sliced peaches cup bottled lemon juice cup water ounce box powdered low or no-sugar needed pectin cups granulated sugar cleaned and sanitized pint mason jars or 7-8 half pint jars, with lids and bands
Place peach slices in the bowl of a food processor and pulse until peaches reach your desired consistency. Combine the mixture with lemon juice, water, and pectin in a medium saucepan. Bring the mixture to a hard rolling boil.
Stir in sugar. Return to a boil and continue to boil for 1-2 minutes, stirring frequently, until jam reaches your desired consistency.
Remove the pan from the heat. Skim foam if desired. Jam should continue to thicken for up to 48 hours. Ladle jam into clean jars and secure with a lid.
Center the lid on the jar. Carefully screw on the band until it is fingertip tight. Store the cooled jam in the refrigerator for up to three months.
40 kcal per serving